04/02/2026
At our Burnt Sugar Italian supper club in March, we’ll be serving homemade spaghetti alla chitarra - fine, thinly-cut ‘guitar string’ pasta dressed with bottarga, lemon and raw artichokes.
Bottarga still flies a little under the radar in the UK. The first time I tried it was in the Maremma region of Tuscany on a research trip before opening Maremma restaurant in Brixton. We’d spent the day in Bolgheri - a tiny, beautiful Etruscan village and one of my favourite places in Italy. You can walk around it in ten minutes flat, but it’s perfect for a slow mooch and a very good lunch. It’s also the heartland of the Super Tuscans.
Lunch that day was at Osteria Enoteca San Guido, just outside the village, part of the Tenuta San Guido estate (home of Sassicaia).
Confession time: unlike Dom, I’m (Emma) not brilliant with fish. Anything too fishy and I struggle (not ideal when Dom’s whole family lives in Japan). So the idea of cured mullet roe grated over pasta didn’t exactly have me fizzing with excitement. But wow. Salty, deeply savoury, full of umami with lashings of butter - it was extraordinary, and still one of the most memorable meals I’ve eaten.
The first two photos here are from some of the earliest bottarga pastas Dom cooked at Maremma. The last is the original dish that started it all, at Osteria Enoteca San Guido.
We really hope we can do it justice in March.
If you fancy giving it a try, come and join us.
👉 Full details via the link in our bio.
📷 Jade Sarkhel for Maremma restaurant
